We’ve dug into the archives for this recipe from Kelly Bramill. Originally posted on her Dreaming of the Good Life blog back in 2017.
Regular, breaded Scotch eggs have been one of our family favourites since I was a child, with my mum always making her own for us to take on picnics. When my BBQ obsession began however, I realised that people were smoking them….and it made perfect sense! Credit here goes to James Lowe of JL Butchers for the inspiration. He’s a master of the smoked Scotch egg, and I think it was his that I first saw on one of the BBQ and smoking forums, and I was blown away.
The thing I love about them, and this recipe in particular, is that they’re pretty much a meal in themselves. With the addition of bacon and black pudding, they’re an all day breakfast wrapped up in a big, smokey, spherical package. Grilled tomatoes and pit beans make great accompaniments, as does My Ultimate Mac ‘n’ Cheese. Or why not go all sophisticated and pair it with a green salad and a nice glass of wine!
I first added black pudding to them back in September 2015, which seemed like the perfect addition (I’m sure it had been done before, so I don’t take credit). Mixing it, either crumbled or cubed, through the sausage meat or adding an individual layer around the egg works equally as well, but choose a really good quality pudding. The same goes for the sausage meat you use. I originally opted for our favourite cumberland sausage, simply squeezed from the skins, but now we have a new favourite in Angus & Oink’s amazing Kielbasa sausage, and so that’s what I’ll be using in this recipe.
Large, fresh, free range hens eggs and a good quality dry cured streaky bacon are the only other ingredients you need, along with your favourite rub and BBQ sauce. I’m not a fan of a runny yolk (I know, heathen!), so I don’t try and achieve that with these. But I’ve added the method for if you prefer them that way.
As always, tweak my recipe to suit your own taste. They can also be made up the day before if needs be. It gives you less prep to do on the day you’ll be smoking them.